Mom’s recipe for Cabbage in Tomato Sauce

Cabbage, like Broccoli and Arugula belongs to the Cruciferous Vegetables family. Many don’t care for it, I say: Try my recipe!
Cabbage stewed tomato

The benefits stemming from eating this vegetable are quite impressive: lowers the blood pressure, strengthen the immune system, it is a powerful antioxidant and much more.

My mom’s recipe is great either by itself with bread (I eat it like a Bruschetta, a Crostini or just as a Sandwich) or as a tomato sauce with pasta. You decide.

stewed cabbage tomato

MOM’S Cabbage in Tomato sauce recipe

Level: Easy

Time : 2 hours

 

 

INGREDIENTS:


cabbage tomato stewed

1 LB of Cabbage (see picture above, needs to have the straight leaves not curly ones)

outer leaves and core removed, thinly sliced

4 T Olive oil

3 cloves of garlic sliced

1/4 Onion, thinly sliced

1/3 Cup white wine

1/2 to 2/3 C tomato sauce ~plain

1/4 C tomato paste diluted in 1/2 C  broth ( I use vegetable broth for the Vegan version)

1 T soy sauce (use Tamari for a Gluten Free version)

Salt and pepper to taste

DIRECTIONS:

stewed cabbage tomato

After slicing the cabbage very thinly (like you would for coleslaw, place it in a large bowl and set aside.

In a very large saucepan, sauté’ the garlic in the olive oil until fragrant. Add the onion and cook it until translucent, a few minutes. Add the cabbage and cook on medium heat with a pinch of salt.

Place the lid on the pan but leave it ajar. Cook until the cabbage has softened on medium high heat. Deglaze with wine and reduce it to half. Keep stirring so that the cabbage will caramelize lightly . Add the tomato paste and reduce the liquid by half.

When reduced, add the tomato sauce and soy sauce . Keep cooking with the lid ajar and check for salt.

Once the tomato sauce has reduced, place it on the lowest heat, with the lid on, until almost creamy and very soft. Total cooking time of cabbage should be about 1 hour.

Keeps refrigerated for about 1 week.

Before serving, re heat with 1 Tbs of oil in a non stick pan until darker in color and slightly crisp on the surface like in the picture below.

stew cabbage tomato

Enjoy!!

Pubblicato da growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

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